1.15.16
Happy Friday!!! I’m back with my new Mug Cake Series! I’ve been excited to debut this and get the ball rolling, but what made me even more happy is since last weeks mug cake, I had two friends actually send me pictures of them making the cakes, and them being successful with it! One of my biggest fears starting this blog was people making what I post and it not working. Did I write something wrong? Was my result a fluke and actually recreating it doesn’t work? The only feedback I’ve received other than the cakes are the peppermint bark, which I think went well for others. Regardless, it’s exciting to see people trying my recipes, which is exactly what I want!!!
The next chapter in mug cakes is the basic lemon mug cake. I love lemon flavored things, so knowing I was going to eat this was not an issue with me.
The weather outside if frightful, snuggle with some blankets and a mug cake!
Lemon Mug Cake
Ingredients
For the Cake
- 1 oz of butter
- 4 Tbsp sugar
- zest from one lemon
- 1 egg
- 1/4 tsp vanilla extract
- 4 tsp light cream
- 6 Tbsp AP flour
- 1/2 tsp baking powder
- splash of lemon juice
For the Icing
- 2 Tbsp confectioners sugar
- 1 tsp water
- tiny splash of lemon juice
Instructions
- Melt butter in small bowl, set aside
- In a microwave safe mug, beat together sugar, lemon zest and egg with fork until combined
- Add vanilla extract, light cream, flour, baking powder, lemon juice and melted butter one at a time, fully beating in before adding the next
- Microwave for 1 minute 40 seconds
- Allow to cool slightly
- Mix icing ingredients together until smooth, pour over cake
- Add additional lemon zest on top for garnish
P.S.
*I halved the recipe for the icing, I don’t know how many mug cakes this author is icing, but the recipe creates WAY TOO MUCH
*Feel free to remove the lemon juice for a less intense flavor, but I feel like it amps it up to a refreshing dessert
By Lene Knudsen
Adapted from Mug Cakes
